Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
- 1 cup white sugar (for streusel)
- ¼ cup butter, softened (for streusel)
- ¼ cup all-purpose flour (for streusel)
- ¼ teaspoon ground cinnamon (for streusel)
Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Stir together flour, sugar, baking soda, and salt in a large bowl.
- Stir in eggs and sour cream until smooth, then fold in rhubarb.
- Pour into the prepared dish and spread evenly.
- Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly.
- Sprinkle streusel mixture on top of cake, then dust lightly with cinnamon.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve and enjoy.
Notes
- Use fresh rhubarb for best results.
- Do not overmix the batter to keep the cake tender.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg